Hemp - A Natural Source of Goodness

Hemp Seeds

Hemp - misunderstood and under rated.  Farmers, since 1937, have been prohibited growing hemp seeds in the U.S..  This  is just another way for a natural resource to not be able to reach us at local markets.  We can import, as most farmers do, from Canada and other sources.  This crop can be grown without the use of pesticides or commercial agriculture!!!  What in the world are we waiting for?????  We could all do without the use of chemicals in our food, right?  We could all do with a natural seed to be worked into clothing....right?

Maybe it is the myth that needs to be debunked of "you can get high if you eat hemp seed"!  The farmers are working hard to educate, bring awareness of this versatile seed and definitely enlighten the masses that this hemp is the not the same as marijuana with little to no THC residual in the seed and absolutely no drug value.

Hemp seeds have been eaten for thousands of years.  They are full of nutrition with fiber, high quality protein, all omega essential fatty acids, amino acid essentials , iron, zinc and magnesium.  A versatile seed that can be eaten raw, ground into hummus or pestos, milk, baked and clothing.

You can begin by making your own recipes or look for several awesome products at your local markets.  I am, for one, a huge fan of this little bundle of awesomeness.  How about you?

Hemp Seed and Avocado Goodness Sandwich
Yield:  2 sandwiches
Prep:  10 minutes

Hemp Seed Bread
Lemon Hummus
3 large avocados
sea salt
black pepper
cilantro* use only if you like or use your favorite mexican seasoning
1 large seeded jalapeno - chopped fine
Radish sprouts, bean sprouts, or sprouts of your choice
Fresh tomatoes * take advantage of your beautiful orange or yellow to add a pop of color
2 large roasted pepper slices
Arugula


 Avocados mashed with lemon juice, sea salt and black pepper.  Add one seeded jalapeno, cilantro* or mexican seasoning.
Toast hemp seed bread.  Spread lemon hummus on both sides of toasted hemp bread.  Spread the avocado goodness on one side, lay roasted red pepper, then tomatoes, arugula.  Lay second slice on top.

Enjoy your healthy yummy sandwich.  Serve with a whole wheat flax seed and onion pita chip or a cup of cold gazpacho soup!

Rain Falls

Ahh.... the deep aromatic scents of rain..earthy, seedy, rich, heady, sweet...just a few descriptives.  However, there really is a scientific term or two that actually describe the scents we smell and react to when we experience the good rain that creates those downpours actually brings to our Mother Earth.

I love rain.  I love the clap of the rolling thunder, the dance of lightening, the amazing changing colorful palette of the sky, the happiness of the birds singing, and the great rewards we receive from Mother Earth.  The way the raindrops pelt against my windowpanes reminding me that this is liquid sunshine.  Yes, I love rain.

We, in Texas, have been in a drought for so long.  We have experienced the loss of beautiful lakes, farmers crops,cattle ranchers livestock loss, loss of livestock and water reservoirs have suffered extreme loss.  I know that the torrent rains can bring serious damage with sheets of rain causing flooding, animal and people needing to be rescued, hail, tornadoes, high winds..oh yes the wrath of the storm.  Yet when the storm faces us we quickly gather as we heighten our natural direction to survive, to protect, to assist others in need and we see that through the storm we are refreshed, rejuvenated, stronger, and grateful.  Grateful...I am grateful.

This picture is taken by an awesome photographer (credits in lower right corner of pic) of my hometown, Austin.

I hope that you find the path to gratefulness of the beauty of the rainstorm.  The rainbow is always at the end of the storm.  Just look for your rainbow.

Rainy Day Recipes


French Bread Pizzas
Yield: 16 slices
Prep time:  45 minutes
Bake time: 10 -15 minutes
Oven: 350 degrees

2 Large loaves of french bread
Cut veggies to include red onion, heirloom tomatoes, spinach, basil, rosemary, eggplant, yellow squash
Saute or oven roast veggies with
1 C of cooked chicken or other meat
2 T olive oil * you may need to add 2 T of olive oil to saute
Sea Salt to taste
1 T of Italian Seasoning
Grated Parmesan, Cotija Cheese
Pesto or your choice of spread



Marinate veggies in olive oil with sea salt for around 30 minutes. Pan saute veggies to bring to a "tender state" but do not overcook.  Brush sides of bread with pesto or you choice of spread.  Spread veggies evenly over 4 split french loaves.  Add your cooked meat, let bake for 10 minutes then add cheese for the last five minutes to baking time.

You may grill these on your personal grill as well.  Just place over medium coals to grill bread first then add toppings to finish grill time of around 10 minute to 15 minutes

Cut into slices horizontally.

Grilled Dessert Delights
Prep Time:  30 minutes
Grill Time:  3 minutes
Yield:  6 or 12

2 packages  Angel Food Dessert Shells * 6 per package usually
Blueberries, raspberries, blackberries, mangoes, strawberries - toss with honey or agave.  Let rest for 30 minutes
Heavy Whipping Cream - 1 pint  equals 2 C.  I am not listing whip cream amounts as you may wish to make more for personal use.
Powder Sugar

Whip heavy whipping cream with powder sugar.  Whip till peaks form.

Grill dessert shells on stove top griddle, grill, or George Foreman Grill.  Use a high heat non-gmo spray for your griddle or lightly brush personal grill with an oil over medium coals.

Remove dessert shells.  You may serve 1 dessert shell for each guest topped with fruit and whipped cream or you may stack dessert shells.

Enjoy!!